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Pigs
Pigs raised on pasture by MOFGA's farmers-in-residence in 2007, Clayton Carter and Kendra Michaud. English photo for the Fall 2007 Maine Organic Farmer & Gardener.


Articles
PigsPigs can be valuable additions to diversified farms, by providing meat and helping clear land. Louis Bromfield wrote in his book From My Experience (1955), “To be financially successful at raising hogs primarily required the ability to think like a hog.” This article covers the basics of keeping pigs and helps farmers begin to “think like a hog.”

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Hog "tractor"Walk into the meat department of any natural foods store, and you’ll likely find organic beef and chicken, but rarely organic pork. Why? The conventional hog farmer – the guy with thousands of sows out in Iowa – uses some of the most noxious "agricultural" techniques. He keeps hogs tightly confined in a highly artificial environment, includes subtherapeutic doses of antibiotics in their daily ration, and often washes their manure and refeeds it to them to save on feed costs. The result is pale, flabby, fatless and flavorless. Who wants to eat that?

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Studies by scientists with the USDA and the University of Missouri indicate that the natural immune system of young cloned pigs does not appear to fight diseases as effectively as the immune system of non-cloned pigs.

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The Boston Globe recently ran a feature on the increasing number of farmers producing free-range pork. Their product is finding favor with restaurant chefs who prize the meat for its flavor and are willing to pay a premium to obtain it.

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